Back to School Snack…

September 14, 2009 at 8:25 pm Leave a comment


This is a great on-the-go snack!

This is a great on-the-go snack!

Read my recent newsletter on snacks by clicking here.   I discuss the importance of snacking and give some handy tips on incorporating healthy snacks into your family meals.  Eating every 3 hours ensures that you are getting the energy you need to get through the day and makes sure that your metabolism is working efficiently.

If you would like to receive this monthly newsletter, please send me an e-mail at laurie@lkmnutrition.ca

Blueberry-Almond Oat Bars

This is a great finger food for a child at 8 months if you omit the almonds.  They are wheat-free, dairy-free and egg-free.

These are my new favourite take along snack.  They are high in fiber and iron, are naturally sweetened and have the extra crunch of almonds.  Finely chopping the raisins and apricots in a food processor helps sweeten the bars without too many dried fruit chunks (some kids don’t like that!).  Soaking the dried blueberries helps plump them up so they are not too dry in the baked Oat Bars.  I hope you like them!

  • 1/4 C dried blueberries
  • 1/2 C warm water
  • 3 C of quick oats (divide: 2 C and 1 C portions)*
  • 5 large dried apricots (unsulphured)
  • 1/3 C raisins
  • 1/3 C slivered almonds
  • 1 t cinnamon
  • 1/2 t ginger
  • 1/2 t sea salt
  • 1/2 C unsweetened applesauce (exactly one snack cup!)
  • 1/4 C dairy-free milk or water
  • 3 T maple syrup
  • 2 T sunflower oil

In a small bowl soak the blueberries in the 1/2 C of warm water.  Set Aside.  Preheat oven to 350 deg. F.

In a food processor grind 2 C of the oats until they are a coarse flour, place in a small bowl and put the raisins and apricots int he food processor, pulse until they are chopped fine and form a big clump.  Add the ground oats back into the processor and pulse until the apricot-raisins are spread throughout the flour.  Add the remaining 1 C of quick oats, cinnamon, sea salt and almonds.  Pulse processor two times to combine.

In a large bowl mix together applesauce, maple syrup, milk and sunflower oil, stir to combine.  Drain the blueberries of the water and add to the wet mixture.  our the dry ingredients into the wet ingredients and combine until all of the flour is absorbed.

Turn the dough into a 9 x 9 inch baking pan and pat down with your hands.  Using a knife, cut the bars into the size you want (yes, before they are baked).  Place in the oven and bake for 20 minutes for soft bars, 25 minutes for crisper bars.

*alternatively you could use 2 C of Oat flour and 1 C quick oats, rather than grindingthe oats in  a food processor.  I would still recommend chopping the raisins and apricots finely in a mini-chopper.

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Entry filed under: 8 months, Cookies, Dairy-Free, Egg-Free, Finger Food, Healthy Sweets & Treats, Nuts and Seeds, Oats, Toddlers, wheat-free.

This Moms Likes: Dinosaurs! Laurie’s Peachy Morning Muffins!

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